Recipe for Black and Blue Crab Deviled Eggs is easy to make

Marilyn announced it was time to make some deviled eggs and it was my turn. Great! But I was tired of my usual “classic” deviled egg recipe.

We differ greatly in what we think are classic deviled eggs – mine are heavy with yellow mustard (and I add even more mustard flavor by using Coleman’s dry mustard too) along with some sweet pickle relish and garnished with either sweet or hot paprika.

Marilyn prefers more mayonnaise and vinegar and sugar in hers. Well, we grew up in different parts of the country.

So I thought of crab deviled eggs (we’ve had them quite often and love them), but I put a twist on them.

Playing on the idea from a local pub that features fantastic black and blue burgers, and the fact that I’ve made a few blackened crab cakes in my day… voilà! Just add deviled eggs! (And omit the burger.)

Old Bay Seasonings has a huge family of spices.

Yup, that is actually a pic from our spice cabinet collection.

Being from Maryland, we’re sort of born with Old Bay in our veins. For this recipe I’m working with their own Old Bay with Blackened Seasoning for these eggs.

* go easy on the liquids as they will make the filling too thin
* piping the mixture into the eggs is not an option – the chunky crab meat will not work
* use a large spoon to fill and smooth over the filling covering the entire top of the egg half
* these flavors are intense – serve along hearty foods like steaks and burgers
* you’ll have leftover filling – it’s great spread on your favorite crackers

We first discovered this Maryland crab cake slider recipe at Mutt’s near East New Market, MD. (sadly, no longer in business). Mutt’s would serve them as a dozen sliders with a full sleeve of Saltine crackers – along with a bottle of hot sauce (Louisiana brand I think), and a roll of paper towels.

Served with a side of cucumber-tomato salad.

It’s been our go-to crab cake recipe ever since.

Folks may want to make bigger crab cakes and broil them (go for it!), but these crispy slider-sized crab cakes are our favorite way to make them.

Crab Cake Sliders Recipe

Makes 12-16 Crab cake sliders

Ingredients:

1 egg, beaten

2 Tbs Mayonnaise

1 tsp Prepared Mustard

1/2 tsp dry mustard (Colemans)

2 tsp Old Bay Seasoning

2 tsp dry parsley flakes

12-14 crushed Ritz crackers

One pound crab meat (lump is best, but special works fine as well)

Canola oil

Instructions:

In a large bowl, combine the egg, mayonnaise, both mustards, Old Bay and parsley.

Stir in the crushed Ritz crackers. (Add more crackers if mixture is too wet)

Once blended, gently fold in the crab meat.

Form into patties about 2 inches in diameter and 1/2″ thick.

Place patties on waxed or parchment paper lined baking sheet and place in freezer to flash freeze for 20-30 minutes.

In a large skillet, heat 1/4 to 1/2 inch of canola oil til it shimmers, and pan-fry crab sliders on each side until golden brown.

Crab dip, crab melts, crab cakes – all are delicious ways to enjoy fresh blue crab from the Chesapeake Bay. This Crab Pie recipe just blows everything else out of the water, so to speak. Make this easy pie for your next family gathering, and get ready for the accolades and the “I need this recipe!” comments.

Crab Pie slice

Crab Pie Recipe

Crab Pie is a rich, savory, almost quiche-like pie that is very satisfying. With one bite you will say “wow”. This is a “stellar” appetizer or even entrée to take to your next family gathering that will just blow away any dip that you used to bring.